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Stir-fried beef and noodles
Stir-fried beef and noodles
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients:
  • 200g rice vermicelli noodles
  • 18.20 gm peanut oil
  • 40.00 ml finely chopped lemongrass (pale part only)
  • 2 tsp grated fresh ginger
  • 2 garlic cloves, finely chopped
  • 2 small red chillies, seeds removed, finely chopped
  • 400g beef mince
  • 28.00 gm Thai red curry paste
  • 100g snake beans (see note) (or 100g thin green beans), trimmed, cut into 3cm lengths
  • 48.80 gm fish sauce
  • 42.00 gm lime juice, plus wedges to serve
  • 20.00 ml grated palm sugar (see note) or brown sugar
  • 82.50 ml fresh mint leaves
  • 82.50 ml fresh coriander
  • 75g peanuts
  • 2 makrut lime leaves (see note), finely shredded
Instructions:
  • Place the noodles in boiling water for 5 minutes to soften. Then, drain and rinse with cold water before dividing them among 4 serving bowls.
  • In a wok over medium-high heat, heat oil. Add lemongrass, ginger, garlic, and chili; stir-fry for 1 minute until fragrant. Incorporate beef and cook for 3-4 minutes until lightly browned. Stir in the paste for 1 minute, then add beans and cook for 2 minutes until tender. Take off heat and mix in onion, fish sauce, lime juice, sugar, and herbs.
  • Present the stir-fry over a bed of noodles and generously garnish with nuts and fragrant lime leaves. Accompany it with an additional lime for a burst of citrus flavor.

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